Determination of furfural and hydroxymethyl furfural from baby formula using dispersive liquid–liquid microextraction coupled with high performance liquid chromatography and method optimization by response surface methodology

Madani-Tonekaboni, Masoumeh; Kamankesh, Marzieh; Mohammadi, Abdorreza

doi:10.1016/j.jfca.2014.12.004

Cited by 54 publications

(20 citation statements)

References 45 publications

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“…The HPLC method was based on the methodology reported by Madani-Tonekaboni et al 18 Briefly, HPGJ samples (1 g each) were diluted in 10 mL of distilled water and 2.5 mL of 400 mL L −1 trichloroacetic acid and shaken for 5 min. Then the solution was placed in a 25 mL flask and made up to volume with distilled water at 35 ∘ C, filtered through a 0.22 μm nylon membrane filter and injected (20 μL) into an HPLC system (Waters 1525, USA) equipped with a photodiode array detector (Waters 2996).…”

Section: Hydroxymethylfurfural (Hmf) Determinationmentioning

confidence: 99%

Development of healthy gummy jellies containing honey and propolis

et al. 2019

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BACKGROUND: The objective of this work was to develop gummy jellies containing honey and propolis, keeping the natural antioxidant principles of the beehive ingredients and satisfying consumer requirements. RESULTS: A gummy jelly containing honey and propolis (HPGJ) was developed. A sensory study with consumers (n = 74) performed an intensity level evaluation test analyzing color, hardness, adhesiveness, gumminess, sweet taste and honey taste. A penalty analysis indicated that HPGJ was too hard. However, in the global acceptance study, more than 90% of consumers gave liking categories. Regarding the potential functional properties, the antioxidant capacity (AC) of HPGJ was 8.17 ± 0.55 mmol Trolox equivalent kg −1 , and up to 40% AC was retained after in vitro digestion. Additionally, AC of HPGJ was up to ten times higher than that of similar commercial products. A storage study at 25 ∘ C showed that color and AC increased significantly over 90 days owing to the development of Maillard reaction. Storage under darkness allowed keeping low values of global color change for up to 45 days. Another positive facet was that the addition of propolis delayed fungal growth during storage.CONCLUSION: An organoleptically palatable gummy jelly was obtained. Among the positive features, it showed higher AC than similar commercial candies. Additionally, HPGJ offered a high bioaccesible AC input detected upon in vitro digestion. Overall, HPGJ could be considered an interesting, appetizing and healthier alternative to regular gummy jellies available in the market. Adequate packaging should be considered in order to extend HPGJ shelf life, reducing browning reactions.

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Section: Hydroxymethylfurfural (Hmf) Determinationmentioning

confidence: 99%

Development of healthy gummy jellies containing honey and propolis

et al. 2019

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“…HMF was quantified by a spectroscopic method (49). First, 1 ml of the reaction solution was centrifuged, and the supernatant was diluted with Milli-Q water to obtain a reaction solution of 5.0 ml after addition of 50 l of Carrez solution I and 50 l of Carrez solution II (50). After that, the reaction mixture was filtered.…”

Section: Analysis Of Fdca With Hplc and Liquid Chromatography With Tamentioning

confidence: 99%

Metabolic Engineering of Raoultella ornithinolytica BF60 for Production of 2,5-Furandicarboxylic Acid from 5-Hydroxymethylfurfural

Hossain

Yuan

et al. 2017

Appl Environ Microbiol

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2,5-Furandicarboxylic acid (FDCA) is an important renewable biotechnological building block because it serves as an environmentally friendly substitute for terephthalic acid in the production of polyesters. Currently, FDCA is produced mainly via chemical oxidation, which can cause severe environmental pollution. In this study, we developed an environmentally friendly process for the production of FDCA from 5-hydroxymethyl furfural (5-HMF) using a newly isolated strain, Raoultella ornithinolytica BF60. First, R. ornithinolytica BF60 was identified by screening and was isolated. Its maximal FDCA titer was 7.9 g/liter, and the maximal molar conversion ratio of 5-HMF to FDCA was 51.0% (mol/mol) under optimal conditions (100 mM 5-HMF, 45 g/liter whole-cell biocatalyst, 30°C, and 50 mM phosphate buffer [pH 8.0]). Next, dcaD, encoding dicarboxylic acid decarboxylase, was mutated to block FDCA degradation to furoic acid, thus increasing FDCA production to 9.2 g/liter. Subsequently, aldR, encoding aldehyde reductase, was mutated to prevent the catabolism of 5-HMF to HMF alcohol, further increasing the FDCA titer, to 11.3 g/liter. Finally, the gene encoding aldehyde dehydrogenase 1 was overexpressed. The FDCA titer increased to 13.9 g/liter, 1.7 times that of the wild-type strain, and the molar conversion ratio increased to 89.0%.IMPORTANCE In this work, we developed an ecofriendly bioprocess for green production of FDCA in engineered R. ornithinolytica. This report provides a starting point for further metabolic engineering aimed at a process for industrial production of FDCA using R. ornithinolytica.

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“…Although the assurance of food quality is the responsibility of the producer and manufacturer, authorities worldwide, do not control food products for safety. Several reports have shown that baby foods may contain contaminants, some of which include microorganisms [7,8], mycotoxins [9,10], aromatic compounds [11,12], furans [13,14] and metals [15][16][17]. The HMF content was determined at a temperature of 18°C for the baby foods, while at two temperatures (18 and 30°C) for the infant formulae.…”

Section: Discussionmentioning

confidence: 99%

Consumption of Minerals, Toxic Metals and Hydroxymethylfurfural: Analysis of Infant Foods and Formulae

Vella

Attard

2019

Preprint

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Infant foods and formulae may contain toxic substances and elements which can be neo-formed contaminants or derived from raw materials or processing. The content of minerals, toxic elements and hydroxymethylfurfural in infant foods and formulae were evaluated. The effect of storage temperature on HMF formation in infant formulae and its potential as a quality parameter was also evaluated. Prune-based foods contained the highest HMF content. HMF significantly increased when storage temperature was elevated to 30 ℃ for 21 days. All trace elements were present in adequate amounts while the concentration of nickel was higher when compared to those of other studies. The study indicates that HMF can be used as quality indicator for product shelf-life and that the concentrations of minerals and toxic elements vary greatly due to the diverse compositions of foods and formulae. Such contaminants need to be monitored as infants represent a vulnerable group compared to adults.

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Determination of furfural and hydroxymethyl furfural from baby formula using dispersive liquid–liquid microextraction coupled with high performance liquid chromatography and method optimization by response surface methodology

Cited by 54 publications

References 45 publications

Development of healthy gummy jellies containing honey and propolis

Development of healthy gummy jellies containing honey and propolis

Metabolic Engineering of Raoultella ornithinolytica BF60 for Production of 2,5-Furandicarboxylic Acid from 5-Hydroxymethylfurfural

Consumption of Minerals, Toxic Metals and Hydroxymethylfurfural: Analysis of Infant Foods and Formulae

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